Comments on: San Francisco Sourdough revisited…again and …again! http://northwestsourdough.wordpress.com/2008/04/24/san-francisco-sourdough-revisitedagain-and-again/ My experiments with sourdough baking. Sat, 05 Jul 2008 17:30:08 +0000 http://wordpress.org/?v=MU By: Rick http://northwestsourdough.wordpress.com/2008/04/24/san-francisco-sourdough-revisitedagain-and-again/#comment-2313 Rick Sat, 03 May 2008 04:04:51 +0000 http://northwestsourdough.wordpress.com/?p=187#comment-2313 Hi i just found this place a week ago , boy am i learning alot, just the resting right away after mixing makes the dough totally different amazing. i have been working with my starter for over 1.5 years now but the loaves are always very dense, i always mix everything with a fork then by hand, i,m trying your directions and hope to get lighter loafs, thx for the site :) Hi i just found this place a week ago , boy am i learning alot, just the resting right away after mixing makes the dough totally different amazing. i have been working with my starter for over 1.5 years now but the loaves are always very dense, i always mix everything with a fork then by hand, i,m trying your directions and hope to get lighter loafs,
thx for the site :)

]]> By: Adam http://northwestsourdough.wordpress.com/2008/04/24/san-francisco-sourdough-revisitedagain-and-again/#comment-2311 Adam Tue, 29 Apr 2008 20:04:34 +0000 http://northwestsourdough.wordpress.com/?p=187#comment-2311 Teresa, Is this basically from the Science of Bread website where they got the info from Fernando Padilla? One distinct difference i remember is that he let the 166% starter ferment for 18-24 hours before even making the dough (which is where he said most of the sour came from). The first recipe didn't have anything like this, but the 2nd attempt did with the motherdough. Am i correct? Teresa,

Is this basically from the Science of Bread website where they got the info from Fernando Padilla?

One distinct difference i remember is that he let the 166% starter ferment for 18-24 hours before even making the dough (which is where he said most of the sour came from). The first recipe didn’t have anything like this, but the 2nd attempt did with the motherdough. Am i correct?

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